My good pally Kate is pretty dang cool. She is also super knowledgeable when it comes to food, it’s contents and it’s nutritional value. I’ve learned a lot from her specifically in regards to what we should be eating and things we shouldn’t be putting into our body which is something we should all be paying lots of attention to. This is one of her favorite things to make in the am. It’s gluten free and 100% clean.
I’ve been meaning to try this for quite some time and finally have. And now you need to try it too!
Kate typically adds spinach to hers… I just forgot. I also ended up adding eggs and chimichurri because why not!?
Ingredients n’ thangs:
For the Hash:
- 2 Sweet Potatoes
- 1 Yellow Onion
- 6 Pieces of Nitrate Free, All Natural Bacon
- 3 Eggs
For the Chimichurri:
- 1 Cup Fresh Parsley, Packed
- 1 Cup Fresh Cilantro, Packed
- 1/2 Cup Fresh Basil, Packed
- 4 Green Onions, without roots and white bottoms
- 3 Cloves of Garlic
- 1/4 Cup Olive Oil
- Juice of 1 Lemon
- 1 Tablespoon Balsamic Vinegar
- Salt and Pepper to Taste
Prepare Chimichurri first by adding all ingredients in a food processor or blender. Pulse until you’ve reached a pesto-like consistency. Add olive oil if you’d like to lighten up the texture a bit. This sauce is super delicious on all different types of meats, poultry and seafood so save your leftovers!
For the hash, I like to use a big cast iron skillet. Chop the onion and the bacon and add to skillet with olive oil. (you can also use bacon fat if you prefer!) Onion should soften as the bacon cooks. Once both are done, remove from pan leaving the olive oil/fat from bacon in the pan.
Chop sweet potatoes into small chunks and add to the pan while still hot. Allow the potatoes to soften and crisp up. Once they are almost finished, add the onions and bacon back in and mix. Allow all ingredients to come back up to temperature. When everything is cooked to your liking crack three eggs on top of the hash while still piping hot. Leave the burner on and cover the pan to allow eggs to cook.
Once eggs are cooked to your liking, top with chimichurri and serve immediately.
Follow me on instagram @mymorningbite for more!
Chimichurri Recipe slightly modified from guiltykitchen.com